INGREDIENTS
CHICKEN:
- 3-4 bóneless, skinless chicken breasts (abóut 2 póunds)
- Salt and pepper
- 1 cup córnstarch
- 2 large eggs, beaten
- 1/4 cup canóla, vegetable ór cócónut óil
SAUCE:
- 1/2 tó 3/4 cup granulated sugar (depending ón hów sweet yóu want the sauce)
- 4 tablespóóns ketchup
- 1/2 cup apple cider vinegar (see nóte fór substitutións)
- 1 tablespóón sóy sauce
- 1 teaspóón garlic salt
INSTRUCTIÓNS
- Preheat the óven tó 325 degrees F.
- Cut the chicken breasts intó 1-inch ór slightly larger pieces. Seasón lightly with salt and pepper. Place the córnstarch in a gallón-sized ziplóc bag. Put the chicken intó the bag with the córnstarch and seal, tóssing tó cóat the chicken.
- Whisk the eggs tógether in a shallów pie plate. Heat the óil in a large skillet óver medium heat until very hót and rippling. Dip the córnstarch-cóated chicken pieces in the egg and place them carefully in a single layer in the hót skillet.
- Cóók fór 20-30 secónds ón each side until the crust is gólden but the chicken is nót all the way cóóked thróugh (this is where it's really impórtant tó have a hót skillet/óil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients tógether in a medium bówl and póur óver the chicken. Bake fór óne hóur, turning the chicken ónce ór twice while cóóking tó cóat evenly with sauce. Serve óver hót, steamed rice.
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